INGREDIENTS
Pickled herbs
150 ml chardonnay vinegar
25 g caster sugar
10 g salt flakes
1 cup soft herbs leaves i.e. dill, chervil
Fish skins
4 fish Blue Cod skins, scales and flesh removed
Oil, for frying
1 lemon, zested and juiced
150 g crème fraiche
Pinch salt flakes
To serve
10 g fresh horseradish, finely grated
METHOD
Pickled herbs
- Mix the chardonnay vinegar, sugar and salt together.
- Toss in the herbs and let them pickle for a few minutes prior to serving.
- Drain before serving.
Fish skins
- Place fish skin in a perforated steam container lined with baking paper and Steam at 100°C for 5 minutes.
- Slide the baking paper and skin onto a perforated oven tray and dehydrate on Conventional at 80°C for approximately 2 hours, or until crispy. This can also be done in a combi steam oven at 0% moisture at 80°C for an hour.
- Place the oil into a large saucepan on high heat, induction setting 9 until it reaches 170°C on a cooking thermometer.
- Shallow fry fish skins until puffed and crispy. Remove from oil and drain on paper towel. Season lightly with salt while still hot.
- Lightly fold in the lemon juice and zest into the crème fraiche, season to taste.
To serve
- Lightly spread the creme fraiche on the fish skin. Top with the pickled herbs and grated horseradish.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America and is viewed as one of New Zealand’s most creative chefs. Head chef and owner of award winning Mr. Morris in Auckland, this modern, approachable restaurant maximises local produce to bring to life a truly innovative menu with a nod to his Pasifika heritage. Featured beneath the main dining room is “Mrs. Morris”, where guests can experience culinary delights crafted with Miele appliances.
